PECAN PUMPKIN PIE
This pie is not as terribly sweet as straight
pecan pie, and less ordinary than pumpkin pie.
The recipe came originally from Gourmet magazine.
- 1 9-inch uncooked flaky pastry pie shell
- 3/4 cup pumpkin
- 2 Tbsp packed light brown sugar
- 1 large egg
- 2 Tbsp sour cream
- 1/8 tsp cinnamon
- 1/8 tsp grated nutmeg
- 3/4 cup light corn syrup
- 1/2 cup packed light brown sugar
- 3 large eggs,
- 3 Tbsp melted unsalted butter
- 2 tsp vanilla,
- 1/4 tsp grated lemon rind
- 1 1/2 tsp lemon juice
- 1/4 tsp salt
- 1 1/3 cups pecans
Prepare pie shell. Keep chilled.
Whisk together until smooth pumpkin,
brown sugar, 1 egg, sour cream,
cinnamon, and nutmeg.
In another bowl, combine corn syrup,
brown sugar, 3 eggs,
butter, vanilla, lemon rind, lemon juice, and salt.
Stir in pecans.
Spread the pumpkin layer into the pie shell,
then carefully spoon the pecan mixture over it.
Bake in the upper third of a preheated
oven for 20 minutes, then reduce to
for 20-30 minutes more.
The filling will puff slightly, but
the center will not be completely set.
Cool on a rack.
Serve warm or at room temperature. Reheat in a preheated
oven for 10 to 15 minutes.
30 minutes preparation, 1 hour cooking.
approximate measurement OK.
Distributed Systems Group, Stanford, Stanford, CA, USA
Recipe last modified: 23 Nov 87
From: firstname.lastname@example.org (Ed Sznyter)
Subject: RECIPE: Pecan pumpkin pie
Date: 10 Jun 88 08:07:56 GMT
Organization: Stanford University, Stanford, California USA
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